Introduction
If you love the combination of tangy sour cream and juicy blueberries, you’re in for a treat with this Blueberry Sour Cream Coffee Cake. This delightful dessert, also known as sour cream blueberry coffee cake or blueberry coffee cake with sour cream, is perfect for breakfast, brunch, or an afternoon snack.
The moist, tender crumb is complemented by a sweet, crunchy streusel topping, making every bite irresistible. Plus, it's a great way to enjoy the health benefits of blueberries, which are packed with antioxidants and vitamins. This easy-to-follow recipe will guide you through creating a delicious and visually appealing cake that will impress your family and friends.
Health Benefits
This blueberry sour cream coffee cake is not just a treat for your taste buds but also offers health benefits. Blueberries are rich in antioxidants, vitamins, and fiber, which contribute to overall health and wellness. The sour cream adds a creamy texture while providing a good source of calcium and protein.
Source: PreppyKitchen
AuthorMeet P.CategoryBreak Fast Recipes, Gluten Free Desserts RecipeDifficultyIntermediateCombine brown sugar, flour, and cinnamon in a bowl.
Add cold, cubed butter.
Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat room temperature butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture.
Gently fold in the fresh blueberries.
Spread half of the batter in the prepared cake pan.
Sprinkle half of the streusel topping over the batter.
Spread the remaining batter over the streusel layer and sprinkle the remaining streusel on top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How Many Calories in Quaker Apple Cinnamon Oatmeal
If you're curious about the calorie count of other breakfast options, Quaker Apple Cinnamon Oatmeal is a popular choice. It contains about 160 calories per serving, making it a nutritious and satisfying option for a quick breakfast.
Is Quaker Apple Cinnamon Oatmeal Healthy
Quaker Apple Cinnamon Oatmeal is a healthy breakfast choice, offering a good source of fiber, vitamins, and minerals. It's made with whole grain oats and real apple pieces, providing a balanced and nutritious start to your day.
Is Quaker Instant Oatmeal Apples and Cinnamon Gluten-Free
For those with gluten sensitivities, it's important to note that Quaker Instant Oatmeal Apples and Cinnamon is not certified gluten-free. Although oats are naturally gluten-free, they can be cross-contaminated with gluten during processing.
For more delicious breakfast ideas, check out our Blueberry Muffins Recipe for Quick Breakfast and our Banana Oatmeal Waffles Recipe.
Pro Tip
For an extra burst of flavor, add a teaspoon of lemon zest to the batter. This will enhance the blueberry taste and add a refreshing citrus note.
Conclusion
Enjoy the delightful flavors of this blueberry sour cream coffee cake, perfect for any occasion. Its moist, tender crumb and sweet, crunchy streusel topping make it an irresistible treat. Whether you're serving it for breakfast, brunch, or dessert, this cake is sure to impress. Plus, it's a great way to enjoy the health benefits of blueberries. Happy baking!
Ingredients
Directions
Combine brown sugar, flour, and cinnamon in a bowl.
Add cold, cubed butter.
Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat room temperature butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Mix in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture.
Gently fold in the fresh blueberries.
Spread half of the batter in the prepared cake pan.
Sprinkle half of the streusel topping over the batter.
Spread the remaining batter over the streusel layer and sprinkle the remaining streusel on top.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.